Spring rolls are one of my go-to spring (duh) or summertime meals when I’m looking for something fairly quick and simple but more exciting than a sandwich or random pasta creation. You can take pretty much whatever you might have put on that sandwich and just go ahead and put it inside a spring roll instead. I’ve made many different flavor combos, but this version with mango, avocado, and shrimp became an instant favorite. It is so light, fresh and satisfying. The killer dipping sauce doesn’t hurt either, though they are perfectly good sans sauce as well.
I have a general rule that whatever I am making, no matter how simple or involved it may be, if they kids express an interest in helping with meal prep I make sure they are included. I was making these one afternoon while Caroline was napping and Andrew asked if he could help. For a moment I almost broke my own rule – I wasn’t sure whether he would be able to handle the rice paper wraps without breaking or tearing them. In the end, I think he actually ended up being better than me at getting just the right texture for wrapping and rolling. He also loved placing all the fillings inside in just the right order, and then helping me as I rolled them up. And of course, he was very helpful at eating them all up.